Porchetta di davida | Pork recipes | Jamie magazine (2024)

FAQs

How long do you cook porchetta with Jamie Oliver? ›

Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

To go along with the Homemade Porchetta, I always serve a Salsa Verde. This Salsa Verde is a great condiment that is served with porchetta to add more fresh herb flavour. I use many of the same herbs that I used inside the porchetta as well as garlic, lemon zest, red wine vinegar, and lots of olive oil.

Alongside a good green salad, such as peppery rocket (arugula) leaves, would go well. Nigella's Raw Beetroot, Dill And Mustard Seed Salad also has flavours that would complement the garlicky pork. As a starter a selection of antipasti is usually an easy and relaxed option.

Preheat oven to 425°F (220°C). Place fat-side up on a wire rack in a roasting pan. Roast for one hour, until the fat is crisp. Reduce heat down to 325º F (160°C) and cook until the internal temperature reaches 168° F (75°C), about 60 to 80 minutes longer; test in several spots to be sure of your measurement.

Insufficient heat will make it hard for the skin to get really crisp. Make sure to take the pork out of the fridge 30 minutes before you cook it so that the meat reaches room temperature.

One of the best ways to eat porchetta, and what we Romans love in any type of weather, is as a sandwich with no other ingredients than bread and meat: the famous panino con la porchetta… The simpler the better! The bread should be strictly homemade to perfectly absorb the fat and seasoning.

We prefer to start the cooking at a low temperature so the meat stays succulent, then drain off the pan juices and deglaze the pan with a little wine before giving the meat a final blast of heat.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry.

Porchetta's rich, savory profile pairs well with wines that offer acidity, freshness, and complementary flavors. Recommended wines include Barbera, Chianti Classico, Trebbiano, and Cesanese.

Porchetta Substitutes:

Another good option is a pork butt with the bone removed. Flatten the pork butt by slicing it open and stuff it with the spice and paste mixture.

How many people will a porchetta feed? ›

If you can manage to save some of the gourmet Porchetta Roast, you can make incredible sandwiches with the tender meat. Buy Porchetta online from Mackenzie Limited for a delectable dinner, or send the pork porchetta as a gift to friends or family. One 4.5 to 5 lb. Italian pork roast serves eight to 10 people.

Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.